Easy Beef and Broccoli Recipe – Better Than Takeout!

This Easy Beef and Broccoli Recipe brings everything you love about your favorite takeout — tender strips of beef, crisp-tender broccoli, and a savory, garlicky sauce — all made fresh in under 30 minutes. It’s bold, satisfying, and so simple you’ll wonder why you ever ordered in.

A classic dish in Chinese-American cuisine, beef and broccoli strikes the perfect balance between rich umami flavors and fresh green crunch. With a homemade stir-fry sauce that clings to every bite, this better-than-takeout version is faster than delivery and way more flavorful.

Perfect for weeknight dinners or meal prep, this one-pan wonder is sure to become a regular in your rotation.

Ingredients Overview

Let’s break down what makes this dish both delicious and easy to pull off at home — no MSG or mystery ingredients needed.

Flank Steak or Sirloin

Thinly sliced flank steak is the traditional choice. It cooks quickly and soaks up marinade beautifully. Sirloin is another great option for tenderness.

Tip: Slice against the grain and at a slight angle to maximize tenderness.

Alternative: Skirt steak, ribeye, or even thinly sliced chuck roast.

Broccoli Florets

Fresh broccoli adds color, crunch, and balance to the richness of the beef. Chop into small, uniform florets for quick, even cooking.

Frozen broccoli works too — thaw and pat dry before stir-frying.

Garlic & Ginger

Fresh garlic and ginger are essential aromatics that build authentic flavor. Mince or grate for best results.

Soy Sauce

The base of the stir-fry sauce. Use low-sodium soy sauce to keep salt levels in check.

Substitute: Tamari or coconut aminos for a gluten-free option.

Oyster Sauce

A thick, savory sauce that adds deep umami and a hint of sweetness. Found in the Asian aisle of most grocery stores.

Alternative: Hoisin sauce or vegetarian mushroom stir-fry sauce.

Brown Sugar

Balances out the saltiness and brings subtle sweetness to the sauce. You can adjust based on your taste.

Cornstarch

Used in two ways:

• To velvet the beef (marinating it for extra tenderness).

• To thicken the stir-fry sauce.

Sesame Oil

Toasted sesame oil adds a nutty aroma that finishes the dish beautifully. Use it at the end, not during cooking.

Vegetable Oil

Neutral and high-heat friendly — perfect for stir-frying.

Optional Add-Ins

• Red pepper flakes or chili oil (for spice)

• Sliced scallions

• Cooked rice or noodles for serving

Step-by-Step Instructions

1. Slice and Marinate the Beef

Thinly slice 1 lb flank or sirloin steak against the grain. Place in a bowl with:

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1 tsp vegetable oil

• Optional: ½ tsp baking soda (for extra tenderness)

Mix and let marinate for at least 10–15 minutes while prepping the other ingredients.

2. Make the Stir-Fry Sauce

In a small bowl, whisk together:

• ¼ cup low-sodium soy sauce

• 2 tbsp oyster sauce

• 1 tbsp brown sugar

• 1 tsp cornstarch

• ¼ cup water or beef broth

Set aside.

3. Blanch or Steam the Broccoli (Optional Step for Texture)

Bring a pot of water to a boil. Add 3 cups broccoli florets and cook for 1–2 minutes, just until bright green and slightly tender.

Drain and rinse with cold water to stop cooking. This step helps the broccoli stay vibrant and crisp-tender.

Shortcut: You can skip this step and stir-fry the broccoli directly — just cook it a bit longer in the skillet.

4. Sear the Beef

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add beef in a single layer (in batches if needed) and sear for 1–2 minutes per side, just until browned. Don’t overcrowd the pan.

Remove beef and set aside.

5. Stir-Fry the Aromatics & Broccoli

Add a little more oil if needed. Sauté:

• 3 cloves garlic, minced

• 1 tsp fresh grated ginger

Stir for 30 seconds until fragrant. Add broccoli and stir-fry for 2–3 minutes until warmed through (or slightly tender if using raw).

6. Combine and Finish the Dish

Return beef to the pan. Pour in the sauce and stir everything together.

Cook for 2–3 minutes, letting the sauce bubble and thicken slightly. The cornstarch will create a glossy glaze that coats every bite.

Remove from heat and finish with:

• 1 tsp toasted sesame oil

• Optional: sliced scallions or sesame seeds

7. Serve

Serve hot over:

• Steamed jasmine or brown rice

• Fried rice

• Lo mein or rice noodles

• Or in lettuce wraps for a low-carb option

Tips, Variations & Substitutions

• Velveting trick: Marinating beef with cornstarch and baking soda softens the fibers and keeps it juicy.

• No oyster sauce? Use hoisin sauce or mix soy sauce with a bit of sugar and mushroom broth.

• Want it spicy? Add chili garlic paste or red pepper flakes to the sauce.

• Vegetarian version: Replace beef with tofu or mushrooms and use vegetarian oyster sauce.

Serving Ideas & Occasions

This quick-cooking classic is perfect for:

• Busy weeknights — done in 30 minutes or less

• Meal prep — reheats beautifully over rice or noodles

• Family-style dinners — double the recipe and serve with egg rolls or dumplings

• Healthy takeout alternative — more control over oil, salt, and sugar

Pair it with:

• Steamed dumplings or potstickers

• Hot and sour soup or egg drop soup

• Asian slaw or cucumber salad

• A refreshing sparkling water or green tea

Nutritional & Health Notes

This dish is naturally high in protein and can be easily adapted for low-carb or gluten-free diets.

• Use lean beef like flank or sirloin

• Steam broccoli to preserve vitamins and reduce oil

• Use tamari or coconut aminos for gluten-free

• Lower sugar by reducing the brown sugar or skipping it

Each serving (with rice) provides a balance of protein, fiber, and complex carbs.

FAQs

Q1: Can I make this recipe ahead?

A1: Yes! Cook the beef and broccoli, then store separately or together in an airtight container. Reheat gently on the stove or microwave.

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Q2: What if I don’t have oyster sauce?

A2: Use hoisin sauce or a mix of soy sauce with a little brown sugar and Worcestershire sauce. It won’t taste identical, but it works well.

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Q3: How do I prevent the beef from overcooking?

A3: Use high heat, don’t crowd the pan, and cook in batches. Sear quickly, then remove and let it finish cooking when combined with the sauce.

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Q4: Can I use frozen broccoli?

A4: Yes. Thaw first and pat dry. It won’t be as crisp as fresh, but it still tastes great.

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Q5: Is this recipe gluten-free?

A5: Not as written, but it’s easy to adapt. Use tamari instead of soy sauce, and make sure your oyster sauce (or alternative) is gluten-free.

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Q6: What cut of beef is the most tender?

A6: Flank steak or sirloin sliced thinly across the grain are great. Ribeye is even more tender, but richer and more expensive.

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Q7: Can I add other vegetables?

A7: Definitely. Snap peas, bell peppers, mushrooms, and baby corn are great additions. Stir-fry them with the broccoli or in stages based on cooking time.

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